Preparation

Make vinaigrette:
In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.

Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.

Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

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Recent Review

I've made this recipe at least a dozen times, and it always turns out great! I've used hazelnuts and walnuts, but prefer the hazelnuts. The dressing is delicious, and I love the addition of the boiled egg, really tasty!